Description
A delightful indulgence featuring a buttery crust, rich chocolate ganache, and vibrant raspberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- ¼ cup sugar
- 1 large egg yolk
- 1 cup heavy cream
- 8 ounces dark chocolate (70% cacao or more)
- 1 cup fresh raspberries
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine 1 ½ cups of all-purpose flour, ¼ cup of sugar, and a pinch of salt in a mixing bowl. Add the diced cold unsalted butter and blend until it resembles coarse crumbs.
- Mix in 1 large egg yolk and a tablespoon of ice water until the dough clings together.
- Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Roll out the chilled dough to about ¼ inch thick and transfer it to a 9-inch tart pan.
- Prick the bottom of the crust with a fork, cover with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove weights and bake for an additional 10 minutes until golden.
- Heat 1 cup of heavy cream in a saucepan until steaming, then remove from heat and add 8 ounces of chopped dark chocolate. Stir until smooth.
- Pour the chocolate ganache into the cooled tart crust and spread evenly. Allow to set for about 30 minutes.
- Arrange 1 cup of fresh raspberries on top of the ganache.
- Chill the tart in the fridge for at least 2 hours before serving.
Notes
For added flair, dust with powdered sugar before serving. This tart is versatile; feel free to experiment with different fruits or flavorings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: chocolate tart, raspberry tart, dessert recipe, easy dessert, baking